Made with cake flour, these are the fluffiest pumpkin cupcakes you’ve ever sunk your teeth into. Full of pumpkin flavor and complemented by cinnamon cream cheese frosting, they are the perfect fall cupcake.

A muffin is a type of quick bread of American origin that is baked in portions appropriate for one person. They are similar to cupcakes in size and cooking methods. The can come in both savory varieties, such as corn or cheese muffins, or sweet varieties such as blueberry or banana. The term also refers to a disk-shaped type of bread of English origin, commonly referred to as an English muffin outside the United Kingdom. As quick bread-style muffins are also available in Commonwealth countries, the term muffin can refer to either product, with the context usually making clear which is meant.

Notes:
– If adding the candy corn pumpkins as a topper, wait until the last minute before serving to add them (after about 12 hours they start to get a little gooey and sticky).
– If you don’t have buttermilk, you can make your own (which is what I did). Combine 1/2 scant cup milk with 1-1/2 teaspoons white vinegar. Mix to combine and let it stand for 5 minutes before using.
– Store cupcakes in an airtight container for 2-3 days at room temperature (or they can be frozen up to 2 months without frosting).
– Cupcake recipe adapted from Smitten Kitchen.